We offer FREE UK mainland delivery on orders over £40.

Prune & Coconut Flapjacks

January 23, 2015

Prune & Coconut Flapjacks

Flapjacks make a great snack, but are all too often laden with sugar and butter. We’ve given a traditional flapjack recipe a makeover and made these vegan and free from refined sugar. Use certified gluten free oats to make them gluten free too. 

Makes about 16

Ingredients

Method

  1. Line a small baking tray 20cm x 20cm (8” x 8”) or 15cm x 25cm (6” x 10”) with greaseproof paper or baking parchment. Preheat the oven to 180C / GM 4.
  2. Pour the oats, Snack Organic and salt into a bowl and mix well.
  3. Weigh the coconut oil and Rice alt syrup into a small saucepan and gently heat until the coconut oil has melted and the syrup is runny. Whisk in the tub of prune puree.
  4. Pour the coconut oil mixture over the oats and mix well.
  5. Put the mixture into the prepared tin and press it down with the back of a spoon to make it smooth and flat.
  6. Bake for 20 minutes until golden.
  7. Remove from the oven and allow to cool before cutting into squares.

Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.





Also in Recipes - Vegan, Macrobiotic & Japanese

Cheezy Baked Polenta Chips With A White Miso Salsa
Cheezy Baked Polenta Chips With A White Miso Salsa

October 19, 2016

A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa.

Continue Reading

Vegan Umami Noodle Bowl
Vegan Umami Noodle Bowl

October 12, 2016

Umami, translated from Japanese, means "pleasant savoury taste" and very pleasant it is too. For this recipe, Umami Paste is used to flavour Soba noodles while the crunchy vegetables add colour, vitamins and minerals. The rich savoury flavour Umami flavour complements the sweetness of the maple syrup and the nuttiness of the noodles. This is very quick and easy dish perfect for a nourishing lunch or light supper.

Continue Reading

Kale, Mushroom & Sweetcorn Filled Baked Sweet Potato With Umami Tahini Dressing
Kale, Mushroom & Sweetcorn Filled Baked Sweet Potato With Umami Tahini Dressing

August 24, 2016

Simple and easy to make, this satisfying, colourful and tasty dish is packed with the goodness of kale and sweet potato, the nutritionally superior cousin to the white potato (and counts as one of your 5-a-day).

Continue Reading